• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Snacks
    • Dessert
    • Condiments
    • Reviews
  • About
    • Privacy Policy
  • Work With Me!

Midwexican

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Work With Me!
×

Home » Dinner

Published: Feb 28, 2017 · Modified: Jun 18, 2021 by Tino Marie · This post may contain affiliate links · Leave a Comment

Mexican Tater Tot Hotdish

  • Facebook
  • Twitter
  • Email
  • LinkedIn

Mexican Tater Tot Hotdish is a Midwexican update on the original Tater Tot Hotdish with south of the (Minnesota) border flavors, including taco seasoning, jalapenos, and salsa con queso!

Jump to Recipe Print Recipe

This post was last updated June 18th, 2021.

Jump to Recipe

What is Tater Tot Hotdish?

Tater Tot Hotdish is a Midwestern culinary delicacy. You may know it as a casserole. But not around these parts. Because a casserole is just a hotdish with attitude.

It’s hearty. It’s got meat. It’s got potatoes (in tot form!). And it’s got mad flavor, you betcha.

It's a one-pan wonder, typically consisting of a base of ground beef and usually, a vegetable like green beans or corn, held together by cream of mushroom soup (from the can). Then it's finished off with rows of tater tots.

It's simple, it's semi-homemade, and it doesn't dirty many dishes. You throw it together then let the oven do the work.

Midwexican tater tot hot dish with all the fixings

How do you make Mexican Tater Tot Hotdish?

Tater Tot Hotdish is one of the best things ever. It is unquestionably delicious; as are tacos. Combine the two and you get a Midwexican fusion of awesomeness: a Mexican Tater Tot Hot Dish. I also like to refer to this fantastic one-dish wonder as Cheesy Tater Tot Hotdish because it uses a whole jar of salsa con queso! This hotdish is cheesy to the MAX!

Here's what you'll need to make this Cheesy Tater Tot Hotdish.

INGREDIENTS  

  • 1 pound ground beef
  • 1 small-to-medium-sized onion, diced
  • ½ green bell pepper
  • ⅔ cup beef stock
  • 1 1 ounce package taco seasoning
  • 1 tsp chipotle chili pepper
  • 1 15.5 ounce can of corn, drained
  • 1 15.5 ounce can of pinto or black beans
  • 1 4 ounce can diced jalapenos
  • 1 15 ounce jar salsa con queso (I used Tostitos)
  • 1 28 ounce package tater tots, extra crispy (You'll have about 2 dozen or so leftover)

As an Amazon Associate I may earn a commission from your purchase.

INSTRUCTIONS 

  • Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
  • Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
  • Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, ancho chili powder, and beef stock.
  • Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
  • Spray a 7x11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
  • Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
  • Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy.
  • My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
  • Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
  • I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.

This Mexican Tater Tot Hotdish recipe calls for a few more ingredients than the OG recipe, but it's totally worth it. It's packed with flavor, super cheesy, and brings on the veggies. 

If you're making this for two, you will definitely have leftovers (for the win!). This Cheesy Tater Tot Hotdish could easily feed 6-8 people.

Midwexican tater tot hot dish

Substitutions and Additions

  • Make it vegetarian! Replace the beef with beans or another meat substitute. Replace the beef stock with vegetable stock.
  • Try swapping in shredded chicken or pork instead of ground beef
  • Use homemade taco seasoning. Or try this Spicy Adobo Seasoning.
  • If you don't want to use salsa con queso, use salsa a shredded cheese of your choice instead. Just mix the shredded cheese right into the hot dish!
  • You could top with seasoned tots instead of plain tots

Cheesy Tater Tot Hotdish (aka Mexican Tater Tot Hotdish)

This is me on a plate. Everything I love about a familiar and comforting Midwestern dish punched up with south of the (Minnesota) border flavors. 

Even those that sneer at the greatness of plain ‘ol tater tot hot dish (-1 friendship point) will find themselves enamored by this taco-inspired version.

Plus it’s easy to customize to suit your tastes/help you use up whatever’s in your refrigerator. I won’t be offended if you don’t follow my recipe exactly. Recipes are only guidelines after all. And this Cheesy Tater Tot Hotdish recipe is pretty amenable to substitutions and additions.

If you like Mexican Tater Tot Hotdish, you'll also enjoy:

  • Buffalo Ranch Hummus with Pickled Celery
  • Taco Cucumber Bites
  • Dill Pickle Quesadilla
  • Jalapeno Pickle Roll-Ups
  • Instant Pot Basmati Rice

I got hungry. Don't judge me.

Midwexican tater tot hot dish

Midwexican tater tot hot dish with all the fixings

Mexican Tater Tot Hotdish

Mexican Tater Tot Hotdish is a Midwexican update on the original Tater Tot Hotdish with south of the (Minnesota) border flavors, including taco seasoning, jalapenos, and salsa con queso!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course

Equipment

  • 7x11 baking dish

Ingredients
  

  • 1 pound ground beef
  • 1 small-to-medium-sized onion, diced
  • ½ green bell pepper
  • ⅔ cup beef stock
  • 1 1 ounce package taco seasoning
  • 1 teaspoon chipotle chili pepper
  • 1 15.5 ounce can of corn, drained
  • 1 15.5 ounce can of pinto or black beans
  • 1 4 ounce can diced jalapenos
  • 1 15 ounce jar salsa con queso (I used Tostitos)
  • 1 28 ounce package tater tots, extra crispy (You'll have about 2 dozen or so leftover)

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
  • Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
  • Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, ancho chili powder, and beef stock.
  • Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
  • Spray a 7x11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
  • Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
  • Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy.
  • My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
  • Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
  • I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.
Keyword cheesy tater tot hotdish, mexican tater tot hotdish, taco tater tot hotdish
Tried this recipe?Let us know how it was!
Tater tot hot dish, taco style!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
Easy Chipotle Mayo Sauce with Roasted Garlic »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow me!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

Learn more about me →

Fiesta Worthy Dishes!

  • Cucumber Pico de Gallo
  • Chorizo Street Tacos
  • Crispy Air Fryer Tacos
  • Doritos Taco Salad Board
  • Instant Pot Spanish Rice
  • Taco Gnocchi Skillet
  • Easy Refried Beans (from Canned Pinto Beans)
  • Roasted Garlic Guacamole

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Work With Me!

    • Let's Collaborate!

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Midwexican